Nanoparticles of chromium picolinate enhance chromium digestibility and absorption

BACKGROUND: Trivalent chromium (Cr) is a trace element that is difficult to digest and absorb. The objective of this study was to determine whether reducing organic Cr to nanometre size would increase its digestibility. RESULTS: Forty‐eight 8‐week‐old female Sprague‐Dawley rats were randomly assigned to one of four dietary treatments: (1) basal diet (control); (2) basal diet plus 300 µg kg^?1 Cr as chromium chloride (CrCl₃); (3) basal diet plus 300 µg kg^?1 Cr as chromium picolinate (Crpic); (4) basal diet plus 300 µg kg^?1 Cr as nanoparticulate Crpic (nanoCrpic). NanoCrpic was prepared from Crpic with a particle size of 55–100 nm. The experiment lasted 48 days. Cr digestibility and serum Cr concentration were 1.66 and 1.96 times greater respectively in rats fed nanoCrpic than in rats fed Crpic (P < 0.05). The average daily gain was greater in rats fed nanoCrpic or Crpic than in control rats (P < 0.05). The high‐density lipoprotein content increased while the very‐low‐density plus low‐density lipoprotein content decreased in rats fed nanoCrpic as compared with rats fed Crpic or CrCl₃ (P < 0.05). CONCLUSION: This study indicates that reducing the particle size of Crpic enhances Cr digestibility and absorption in rats and alters some blood metabolite concentrations. Copyright © 2009 Society of Chemical Industry     

Effects of dietary supplementation with antimicrobial peptide‐P5 on growth performance,apparent total tract digestibility,faecal and intestinal microflora and intestinal morphology of weanling pigs

BACKGROUND: The increase in drug‐resistant bacteria and the ban on antibiotic growth promoters worldwide make the search for novel means of preventing bacterial infection and promoting growth performance imperative. In this sense, antimicrobial peptides are thought to be ideal candidates owing to their antimicrobial properties, broad spectrum of activity and low propensity for development of bacterial resistance. The aim of the present study was to investigate the effect of dietary supplementation with antimicrobial peptide‐P5 (AMP‐P5) on weanling pig nutrition. RESULTS: A total of 240 weanling pigs were allotted to four treatments on the basis of initial body weight. There were four replicates in each treatment, with 15 pigs per replicate. Dietary treatments were negative control (NC, basal diet without antimicrobial), positive control (PC, basal diet + 1.5 g kg^?1 apramycin), basal diet with 40 mg kg^?1 AMP‐P5 (P5‐40) and basal diet with 60 mg kg^?1 AMP‐P5 (P5‐60). Pigs fed the PC or P5‐60 diet showed improved (P < 0.05) overall growth performance, apparent total tract digestibility of dry matter, crude protein and gross energy and reduced (P < 0.05) faecal and intestinal coliforms compared with pigs fed the NC diet. CONCLUSION: The results obtained in this study indicate that dietary supplementation with 60 mg kg^?1 AMP‐P5 has the potential to improve the growth performance and apparent total tract digestibility of nutrients and reduce coliforms in weanling pigs. © 2012 Society of Chemical Industry     

Improving the Sensory and Oxidative Stability of Cooked and Chill‐Stored Lamb Using Dietary Rosemary Diterpenes

Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill‐stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with DRE. Minced leg meat from each lamb was used to make patty batches. The patties were cooked at 72 ºC for 2 min, aerobically packed, kept at 2 ºC for up to 4 d and then reheated. Sensory traits (color, odor, flavor, and texture), CIELab color, and lipid oxidation (assessed as TBARS) were determined. In a first experiment, the lamb diet was supplemented with 600 mg of 1:1‐DRE or 2:1‐DRE kg^?1 feed. The 1:1‐DRE diet delayed discoloration, flavor deterioration, and rancidity, while the 2:1‐DRE diet was ineffective in this respect. In a second experiment, 4 supplementation levels of 1:1‐DRE (0, 200, 400, and 600 mg kg^?1 feed) were compared. Flavor deterioration was delayed when the lamb diet was supplemented with at least 400 mg 1:1‐DRE kg^?1 feed. The effects of the diet on the odor, flavor, and color were corroborated by differences in TBARS and CIELab. The results obtained suggest that rosemary diterpenes and/or their active secondary compounds deposited in muscle can act as endogenous antioxidants in cooked lamb. The carnosol intake seems crucial in the antioxidant actions achieved through DRE. The use of rosemary antioxidants in animal feeding would allow meat‐based dishes to be preserved longer without adding preservatives.     

Effects of dietary supplementation of cysteamine on growth performance,carcass quality,serum hormones and gastric ulcer in finishing pigs

A study was conducted to determine the effects of graded levels of dietary inclusion of a cysteamine (Cs) preparation on growth performance, carcass quality, plasma hormone levels, gastric pH and occurrence of gastric ulcer in finishing pigs. A total of 384 Landrace × Large White finishing pigs, (192 gilts and 192 barrows) with an average initial body weight of 66.05 ± 0.623 kg (mean ± SEM) were randomly divided into 24 floor pens, with eight gilts and eight barrows in each pen (9.2 m²) as one experimental unit. The 24 pens of pigs were randomly allocated to one of three diets: (1) a maize/soybean meal basal diet; (2) the basal diet plus 30 mg Cs kg^?1 diet; and (3) the basal diet plus 50 mg Cs kg^?1 diet. Dietary supplementation of Cs had quadratic effects (P < 0.01) on final body weight and average daily gain, with optimal responses occurring at 30 mg kg^?1. Dietary supplementation of Cs quadratically improved (P < 0.01) average daily feed intake and feed/gain ratio, with optimal responses occurring at 30 mg kg^?1. Dietary supplementation of Cs had a quadratic effect (P < 0.01) on muscle RNA/DNA ratio. Furthermore, dietary supplementation of Cs reduced (P < 0.05) back‐fat thickness. Dietary supplementation of Cs had quadratic effects (P < 0.05) on plasma glucagon and T₃ hormone levels, with optimal responses occurring at 30 mg kg^?1, but had no effect (P > 0.05) on plasma growth hormone, insulin and T₄ levels. There were no apparent pathological changes seen in the stomach mucosa of pigs fed at 30 mg Cs kg^?1 compared with the control diet. It is concluded that a low dose of dietary inclusion of Cs at 30 mg kg^?1 can improve growth performance and carcass quality without adverse effects on the stomach in finishing pigs. Copyright © 2005 Society of Chemical Industry     

Fatty acid profile and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.)

BACKGROUND: The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens. MATERIAL AND METHODS: Sixty 80‐week‐old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg^?1 or 20 g kg^?1 dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly. RESULTS: Diet supplemented with 20 g kg^?1 purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg^?1 or 20 g kg^?1 into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg^?1 purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg^?1 did not differ and was 10.45, 9.51 or 9.51 mg g^?1 dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg^?1 into the diet significantly (P < 0.05) increased ω‐3 fatty acids such as C18:3(ω‐3) and C22:6(ω‐3). The ratio of ω‐6 to ω‐3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg^?1 or 20 g kg^?1 purslane supplemented diets compared to the control. CONCLUSION: This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with ω‐3 fatty acids and decreased the ratio of ω‐6/ω‐3 in the yolk. Copyright © 2010 Society of Chemical Industry     

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

Two experiments were conducted to evaluate the effects of phosphorus (P) level and calcium (Ca)/total P (tP) ratio on the efficacy of microbial phytase. Experiment 1 examined the effects of P concentration and microbial phytase inclusion on mineral excretion and pig performance, while experiment 2 examined the effects of Ca/tP ratio and microbial phytase inclusion on mineral excretion and pig performance. In experiment 1, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (T1) 5.5 g kg^?1 tP, 2.3 g kg^?1 available P (aP) and 8.0 g kg^?1 Ca, (T2) 5.5 g kg^?1 tP, 2.3 g kg^?1 aP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 Peniophora lycii phytase, (T3) 4.3 g kg^?1 tP, 1.4 g kg^?1 aP and 8.0 g kg^?1 Ca and (T4) 4.3 g kg^?1 tP, 1.4 g kg^?1 aP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase. In experiment 2, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (TT1) 4.3 g kg^?1 tP and 8.0 g kg^?1 Ca, (TT2) 4.3 g kg^?1 tP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase, (TT3) 4.3 g kg^?1 tP and 5.0 g kg^?1 Ca and (TT4) 4.3 g kg^?1 tP, 5.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase. All diets were formulated, using standard feeding values for the ingredients, to have similar concentrations of digestible energy (DE) and lysine. In experiment 1, pigs offered the low‐P diets had significantly lower P intake (P < 0.001), faecal P excretion (P < 0.05), Ca intake (P < 0.05) and faecal Ca excretion (P < 0.05) compared with pigs given the adequate‐P diets. These pigs also had significantly lower daily gain (P < 0.01), feed intake (P < 0.05) and feed conversion ratio (FCR) (P < 0.05). The inclusion of phytase in both the adequate‐ and low‐P diets increased the digestibility of energy (P < 0.05) and Ca (P < 0.01) but had no effect on pig performance. In experiment 2, lowering the Ca/tP ratio from 1.85:1 to 1.15:1 increased the DE content of the diet (P < 0.05). The inclusion of phytase increased (P < 0.05) the digestibility of protein (0.874 versus 0.840, SEM 0.009) and Ca (0.427 versus 0.380, SEM 0.019) as well as the DE content of the diet (14.47 versus 14.26 MJ kg^?1, SEM 0.073). There was a significant ratio × phytase interaction (P < 0.5) for P digestibility. Microbial phytase significantly increased P digestibility when added to the 1.15:1 ratio diet but had no effect when added to the 1.85:1 ratio diet. The inclusion of microbial phytase increased feed intake (2.16 versus 2.00 kg day^?1, SEM 0.05; P < 0.05) and weight gain (0.893 versus 0.818 kg day^?1, SEM 0.022; P < 0.05). Lowering the Ca/tP ratio resulted in a significant improvement in FCR (2.32 versus 2.40 kg kg^?1, SEM 0.03; P < 0.05). In conclusion, the beneficial effects of microbial phytase supplementation of pig diets are adversely affected by a wide Ca/tP ratio. © 2002 Society of Chemical Industry     

Growth performance,carcass characteristics,organs measurement and haematology of broiler chickens fed a high fibre diet supplemented with antibiotics or dried yeast

Four antibiotics, namely procaine penicillin, tylosin, streptomycin and neomycin-oxytetracycline each at 150 mg · kg^?1, and four levels of dried yeast, viz. 1.5, 3.0, 4.5 and 6.5 g · kg^?1 were incorporated into a basal high fibre diet containing 250 g · kg^?1 palm kernel meal. The unsupplemented diet was the control. The nine experimental diets were fed to broilers between 7 and 42 days of age to evaluate performance, carcass characteristics, organ weights and haematology in response to the supplements. The investigation revealed that broilers fed antibiotics or dried yeast supplemented diets attained heavier (P < 0.05) body weights, consumed greater (P < 0.05) quantities of feed except on penicillin and 6.0 g · kg^?1 dried yeast, converted the feed better (P < 0.05), and yielded heavier carcass and cut-parts than those fed the unsupplemented diet. Organ weights were similar in broilers on the treatments, except the greater (P < 0.05) hepatic, spleenic and gizzard weights and lengthier intestinal tracts in birds fed dried yeast. Haematological indices were superior (P < 0.05) in broilers fed supplemented diets to the basal group. The data suggest improvement in performance, carcass yield and haematology of broilers as a result of antibiotics or dried yeast supplementation of a high fibre diet.     

Response of growing Japanese quails to dietary concentration of L‐threonine

The influence of dietary levels of L ‐threonine (Thr) on growth and immune response was investigated in growing (0–5 weeks of age) Japanese quails (n = 288). Three dietary treatments were formulated using three levels of Thr [9.6, 10.2 and 11.2 kg^?1 diet dry matter (DM)] at a fixed protein level of 233 g kg^?1 and an energy level of 12.15 MJ (2900 kcal) metabolizable energy (ME) kg^?1 feed dry matter. A metabolism trial with a 3‐day collection period was conducted at the third week of age employing all the birds. The cell‐mediated (using PHA‐P) and humoral (SRBC response) immune responses were measured at the fourth week of age. Carcass traits were assessed at the end of fifth week of age. Body weight gain was lower (P < 0.01) in birds received 9.6 g Thr kg^?1 DM than in groups fed 10.2 g or 11.2 g kg^?1 DM in the diet, but there was no significant difference in gain between the groups fed 10.2 or 11.2 g Thr kg^?1 DM in the diet. Feed intake differed significantly owing to Thr levels being lowest (P < 0.05) at 9.6 g Thr kg^?1 DM in the diet. Feed conversion ratio (FCR), protein efficiency and energy efficiency improved at the 11.2 g kg^?1 level from 0 to 3 weeks of age; however, from 3 to 5 weeks of age, better FCR emanated from a diet with 9.6 g Thr kg^?1 DM. The nitrogen balance did not differ (P > 0.05) with Thr level. Carcass traits, relative weight of immune organs and cell‐mediated (PHA‐P) and humoral (SRBC response) immune responses did not differ significantly (P > 0.05) as a result of the dietary treatments. Copyright © 2006 Society of Chemical Industry     

Application of electron‐beam irradiation pasteurization of ground beef,from steers fed vitamin E fortified diets: microbial and chemical effects

The effects of vitamin E supplementation of diets and electron‐beam irradiation (EBI) processing of ground beef patties on microbial and chemical qualities were investigated during 21 days of storage at 4 °C. Oxidative damage to lipids induced by EBI in ground beef patties containing different fat contents was first determined at 3 day intervals throughout a 7 day storage period at 4 °C. Significantly (P ≤ 0.05) higher values for thiobarbituric acid reactive substances (TBARS) were detected in beef patties of higher fat content (ie at 17 and 30%), which was further enhanced by irradiation at 5 kGy. Since lipid oxidation proceeded to a greater extent in beef patties with higher fat levels, ground beef patties of 30% fat were prepared from steers fed basal (diet I) or basal + 500 IU (diet II) of the antioxidant (vitamin E) supplemented diets. Plasma vitamin E concentrations in cattle fed diets I and II were 1.58 ± 0.42 µg ml^?1 and 2.49 ± 0.40 µg ml^?1 respectively. Patties were processed with three doses (2, 5, or 10 kGy) of EBI and compared with non‐irradiated patties. Microbial indices monitored at 3 day intervals included total aerobic plate count, psychrotrophic counts, and total coliform and Escherichia coli counts. Bacterial growth in ground beef patties stored at 4 °C was significantly (P ≤ 0.05) reduced by EBI at 2 kGy dose. Complete inhibition of bacteria occurred at 5 kGy or higher (P ≤ 0.05) dosage of EBI over 21 days of storage at 4 °C. Quality indices monitored at 3 day intervals throughout a 21 day storage (4 °C) study involving 30% fat ground beef patties made from steers fed vitamin E supplemented diets I and II included TBARS and colour. Results indicated that irradiation at the highest dosages was associated with higher (P ≤ 0.05) TBARS values, which in turn corresponded to lower linoleic acid content. With all three levels of irradiation, Hunter a values of beef patties decreased (P ≤ 0.05) significantly. Lipid oxidation was significantly (P ≤ 0.05) retarded in stored beef patties derived from cattle fed vitamin E (diet II). Copyright © 2003 Society of Chemical Industry     

Efficiency of nutrient utilization and reproductive performance of pre‐pubertal anestrous dairy heifers supplemented with inorganic and organic chromium compounds

An on‐farm trial was conducted to ascertain the effects of chromium supplementation on the nutrient utilization and reproductive performance of cross‐bred (Bos taurus × Bos indicus) pre‐pubertal anestrous dairy heifers. Chromium was supplemented (0, 0.25, 0.5 and 1.0 mg kg^?1 diet dry matter) as chromium chloride hexahydrate or chromium–yeast complex. The intake of the total digestible nutrients (P < 0.01) and body weight gain (P < 0.05) increased with supplementation of chromium. Chromium–yeast supplementation resulted in a dose‐dependent increment (P < 0.01) in the total digestible nutrient intake. Intake and apparent absorption of chromium increased linearly (P < 0.001) with the dose. Chromium chloride tended to be better absorbed (P < 0.10) than the chromium–yeast complex. The source of supplemental chromium did not affect the plasma concentrations of glucose, cholesterol, total protein and albumin. The postprandial plasma glucose concentration in the control group increased by 38% versus 0.27 and 1.1% in the heifers supplemented with 1.0 mg Cr kg^?1 dry matter as chromium chloride and chromium–yeast complex, respectively. The postprandial increment in the plasma cholesterol was also generally lower in the supplemented heifers. The plasma chromium concentration varied (P < 0.05) between the groups, although it was difficult to correlate these changes with the sources and doses of supplemental chromium. Chromium chloride and chromium–yeast supplementation resulted in similar changes in the plasma concentrations of copper, zinc, iron and manganese (P > 0.05). Plasma concentrations of copper and zinc, which increased (P < 0.001) with chromium supplementation, declined quadratically (P < 0.05) as the dose of supplemental chromium increased. At the end of the supplementation, two, four and three heifers fed with 0.25, 0.5 and 1.0 mg Cr kg^?1 dry matter (as chromium chloride), respectively, developed Graffian follicles and showed estrus; the numbers were one, three and four in the corresponding groups fed with chromium–yeast complex and one, two and three heifers amongst them showed estrus. All the supplemented animals showing estrus conceived and no abortion was reported during the first trimester of their pregnancy. It was concluded that chromium supplementation could appreciably enhance the nutrient utilization and the reproductive performance in anestrous dairy heifers and inorganic trivalent chromium (CrCl₃.6H₂O) supplementation might be as useful as a chromium–yeast complex for this purpose. Copyright © 2006 Society of Chemical Industry     

Microbial protein synthesis, nitrogen capture efficiency and nutrient utilisation in sheep fed on finger millet straw (Eleucine coracana)-based diet with different rumen-degradable nitrogen levels

BACKGROUND: Microbial protein synthesised in the rumen is a very important protein source for ruminants. It is essential to provide an adequate amount of rumen‐degradable nitrogen (RDN) for optimum microbial protein synthesis in the rumen on straw‐based diets. The objective of this study was to determine the RDN requirement for optimum microbial protein synthesis (MPS), nitrogen capture efficiency (NCE) and nutrient utilisation in Nellore rams fed on a finger millet straw (FMS)‐based diet. RESULTS: Thirty‐six Nellore sheep were randomly divided into four groups of nine animals each using a balanced, completely randomised design. The animals in group 1 (RDN0) were fed with ad libitum FMS. Those in groups 2, 3 and 4 (RDN1, RDN2 and RDN3) were supplemented with groundnut cake to provide RDN levels of 14, 18 and 23 g RDN kg^?1 digestible organic matter intake (DOMI) or 21, 27 and 35 g RDN kg^?1 digestible organic matter apparently digested in the rumen (DOMR) respectively along with FMS. The digestibility coefficients of all nutrients and MPS increased (P < 0.05) quadratically with increasing level of RDN supplementation. NCE decreased linearly (P < 0.05) as the level of RDN increased. CONCLUSION: The results suggest that 12 g RDN kg^?1 DOMI or 19 g RDN kg^?1 DOMR may be adequate for optimum MPS, NCE and digestibility of nutrients in sheep fed on an FMS‐based diet. Copyright © 2011 Society of Chemical Industry     

Intestinal structure and function of broiler chickens on diets supplemented with a mannan oligosaccharide

A study was conducted to evaluate the response of broiler chickens to a commercial synthetic mannan oligosaccharide, Bio‐Mos? (BM), included in sorghum/lupin‐based diets at 0.0, 1.0, 3.0 or 5.0 g kg^?1 diet. The diets were fed between 7 and 28 days of age, and both the gross response and mechanisms involved were evaluated. The highest level of BM in the diet resulted in longer (P < 0.01) jejunal villi than those observed at other levels of supplementation. The RNA content of the ileal mucosal homogenate was significantly greater (P < 0.05) in chicks raised on diets supplemented with 3.0 and 5.0 g BM kg^?1 diet than in other groups. The protein/DNA ratio of the jejunal mucosal homogenate was also higher (P < 0.05) in chicks fed the 1.0 g BM kg^?1 diet than in chicks fed the other diets. The protein/RNA and RNA/DNA ratios in ileal homogenates were significantly (P < 0.01) influenced by the presence of BM in the diet. There were significantly greater specific activities of maltase (P < 0.01), leucine aminopeptidase (P < 0.05) and alkaline phosphatase (P < 0.001) in the jejunum as a result of supplementation with BM. Digestive enzyme activities in the ileum were unaffected. L ‐Tryptophan uptake by jejunal brush‐border membrane vesicles was significantly higher (P < 0.01) in chicks raised on the 5.0 g BM kg^?1 diet than in the other chicks. The supplement led to minor improvement in body weight but no improvement in feed conversion ratio. These effects were related to changes in digestive enzyme activities and, perhaps, amino acid transport. © 2001 Society of Chemical Industry     

Vitamin E levels,thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets

The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg^?1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly (p < 0.05), whereas the presence of 1.5 mg kg^?1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry     

The influence of fibre level and fat supplementation in expander‐processed diets on grower–finisher pig performance

Seventy‐two entire male pigs (40.4 ± 1.0 kg) were used to study the effects of increasing crude fibre (CF) level in the diet and maintaining the digestible energy (DE) content of the diet by increasing dietary fat inclusion on pig performance and nutrient digestibility in a 3 × 2 factorial experiment. Productive performance and nutrient digestibility were determined in individually fed pigs offered expander‐processed pelleted diets ad libitum containing three levels of CF (50, 60 and 70 g kg^?1) and two levels of fat supplementation (25 and 50 g kg^?1) until slaughter at 100 kg. All diets were expander processed at 105 °C for 5 s at 35 bar pressure having been previously conditioned at 85 °C for 5 s. All diets were formulated to have similar concentrations of digestible energy (13.5 MJ kg^?1) and lysine (10 g kg^?1) and the fat source was a 60:40 blend of tallow and palm oil. The increase in dietary CF level decreased (P < 0.05) the apparent digestibility of crude protein, organic matter (OM) and energy, while the inclusion of 50 g kg^?1 fat decreased (P < 0.01) OM and energy digestibility. The inclusion of 50 g kg^?1 fat in the diet increased (P < 0.01) ether extract digestibility at the 50 and 60 g kg^?1 CF levels; however, fat inclusion had no effect at the 70 g kg^?1 CF level. There was no CF × fat interaction in any growth criteria. The inclusion of 50 g kg^?1 fat in the diet significantly reduced (P < 0.05) feed intake (2.28 versus 2.43 kg day^?1, SEM 0.039), average daily gain (ADG; 0.877 versus 0.927 kg day^?1, SEM 0.017) and DE conversion ratio (36.1 versus 35.0 MJ kg^?1, SEM 0.40). The increase in dietary CF level decreased (linear, P < 0.05) feed intake (2.45 versus 2.32 versus 2.29 kg day^?1, SEM 0.040), ADG (0.940 versus 0.896 versus 0.872 kg day^?1, SEM 0.021) and kill‐out proportion (740 versus 741 versus 730 g kg^?1, SEM 3.6). In conclusion, increasing both the CF level and supplementary fat inclusion rate had a negative effect on pig growth performance and nutrient digestibility. © 2002 Society of Chemical Industry     

Effects of dietary inclusion of xylooligo‐ saccharides,arabinoxylooligosaccha‐ rides and soluble arabinoxylan on the microbial composition of caecal contents of chickens

BACKGROUND: Arabinoxylan (AX)‐derived preparations have raised particular interest by the suggestion that they exert prebiotic properties. Therefore an in vivo experiment was conducted to study the effects of xylooligosaccharides (XOS), arabinoxylooligosaccharides (AXOS) and soluble AX (S‐AX) on several groups of gut bacteria of chickens. Chickens were fed a control diet or the same diet supplemented with 2.5 g kg^?1 of XOS (average degree of polymerisation (avDP) of 3, average degree of arabinose substitution (avDS) of 0.09), wheat bran‐derived AXOS (avDP 9, avDS 0.34) or wheat endosperm alkali‐solubilised AX (S‐AX, avDP > 6000, avDS 0.5). RESULTS: All treatment groups showed an increase in the number of caecal bifidobacteria after 2 weeks of feeding (P < 0.05), while the treatments did not impact numbers of Enterobacteriaceae and aerobic lactobacilli in the caeca relative to the control. XOS led to a tremendous increase in caecal bifidobacteria counts (10⁸ g^?1 for the XOS treatment versus 10³ g^?1 for the control treatment) after only 1 week of supplementation, while AXOS and S‐AX led to similar strong increases in bifidobacteria counts after 2 weeks of supplementation. Addition of S‐AX to the diet, but not of AXOS or XOS, led to a significantly decreased (P < 0.05) body weight gain after 2 weeks of feeding relative to animals on the control diet, consistent with its known viscosity‐related antinutritive effects in chickens. CONCLUSION: Similar to XOS, AXOS selectively stimulate the presence of bifidobacteria in the caeca of chickens, establishing their bifidogenic effect as a first indicator for prebiotic potential. Copyright © 2008 Society of Chemical Industry     

Performance of dairy cows fed roasted sunflower seed

The objectives of this study were to determine the effects on milk yield, milk composition, ruminal fermentation and total tract nutrient utilization of feeding roasted whole sunflower seed to dairy cows. Three diets were formulated: a control diet with no sunflower seed (NSF), a raw sunflower seed diet (USF) and a roasted sunflower seed diet (RSF). The level of sunflower seed in USF and RSF was 78 g kg^?1 of dry matter (DM). The effects of dietary treatments on yield and composition of milk were determined using nine Holstein cows in three 3 × 3 Latin squares. Three ruminally fistulated cows were used to determine the effects of dietary treatments on ruminal fermentation and total tract nutrient digestibilities. Cows fed sunflower seed diets consumed 8% less (P < 0.05) DM but produced similar amounts of milk as cows fed NSF. However, milk fat content (30.7 vs 33.5 g kg^?1) and yield (1.33 vs 1.47 kg day^?1) were lower (P < 0.05) for cows fed USF and RSF than for those fed NSF. Supplemental sunflower seed had no effect on concentrations and yields of other milk components. The concentrations of short‐chain (C_4:0 to C_12:0) and medium‐chain (C_14:0 to C_16:0) fatty acids were, respectively, 27% and 29% lower (P < 0.05) while those of long‐chain fatty acids (C_18:0 to C_18:3) were 51% higher (P < 0.05) in the milk of cows fed USF and RSF than for cows fed NSF. Ruminal pH, ammonia N and total volatile fatty acids were not affected by dietary treatments. Feeding sunflower seed (USF or RSF) reduced (P < 0.05) the concentration of acetate and increased (P < 0.05) the concentration of propionate. Total tract nutrient digestibilities were not affected by sunflower seed supplementation or by heat treatment. Supplementing dairy cow diets with unheated or roasted sunflower seed improved the efficiency of milk production and increased concentrations of long‐chain and polyunsaturated fatty acids. Feeding sunflower seed at up to 78 g kg^?1 of diet DM had no adverse effects on nutrient utilization. Roasting had no additional benefits on milk yield or milk fatty acid composition. Copyright © 2004 Society of Chemical Industry     

Nutritional value of feed grade chickpeas for ruminants and pigs

The feeding value of feed grade chickpeas (Kabuli and Desi type) for ruminants and pigs was determined in two studies. Two ruminally fistulated cows were used in the first study to determine the effects of moist heat treatment (127 °C for 10 min) on the ruminal protein degradability of feed grade chickpeas. Heat treatment reduced (P < 0.05) soluble crude protein and increased (P < 0.05) the amount of crude protein associated with neutral detergent fibre for both types of chickpeas. Ruminal degradability of crude protein for Kabuli and Desi chickpeas was reduced by 39 and 33% (P < 0.05) respectively as a result of heating. In the second study, 64 crossbred pigs were each assigned to one of four dietary treatments in a factorial (4 treatments × 2 sexes) design experiment. The experimental barley/wheat‐based diets were supplemented with either soybean meal (control), Kabuli chickpeas (300 g kg⁻¹), Desi chickpeas (300 g kg⁻¹) or field peas (300 g kg⁻¹). Dry matter and gross energy digestibility coefficients, determined using the indicator method, were lower (P < 0.05) for the Desi‐ than for the Kabuli‐supplemented diet. However, no differences were observed in dry matter or gross energy digestibility between the Kabuli chickpea‐supplemented diet and the control or the field pea‐supplemented diet. Diets supplemented with chickpeas or field peas had a lower (P < 0.05) crude protein digestibility than the control diet. Pigs fed either of the chickpea‐supplemented diets during the growing phase gained less (P < 0.05) than pigs fed the control diet. However, during the finishing phase and over the entire experiment, dietary treatment had no effect on pig performance. There were no significant differences in carcass traits between pigs fed any of the four diets. It was concluded that moist heat treatment is an effective method to increase the rumen escape protein value of chickpeas and that the inclusion of feed grade Kabuli or Desi chickpeas in finishing diets up 300 g kg⁻¹ had no detrimental effects on pig performance. © 2000 Society of Chemical Industry     

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

The effect of dietary vitamin E supplementation on lamb during vacuum‐packed storage was studied. Thirty‐six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg^?1 feed). Lambs were fed the vitamin E‐supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the α‐tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non‐supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log₁₀ colony‐forming units (cfu) cm^?2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log₁₀ cfu cm^?2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non‐supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry     

Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation

The antioxidative effect of dietary oregano essential oil and α-tocopheryl acetate supplementation on susceptibility of chicken breast and thigh muscle meat to lipid oxidation during frozen storage at −20 °C for 9 months was examined. Day-old chickens (n=80) were randomly divided into four groups, and fed a basal diet containing 30 mg α-tocopheryl acetate kg⁻¹ feed as control, or basal diet plus 200 mg α-tocopheryl acetate kg⁻¹ feed, or basal diet plus 50 or 100 mg oregano essential oil kg⁻¹ for 38 days prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde (MDA) formation with third-order derivative spectrophotometry, after zero and 7 days of refrigerated storage at 4 °C following 1, 3, 6 and 9 months of frozen storage. Results clearly demonstrated that all dietary treatments had a major impact on the oxidative stability of broiler meat. Dietary oregano essential oil supplementation at the level of 100 mg kg¹ feed was significantly (P⩽0.05) more effective in reducing lipid oxidation compared with the level of 50 mg oregano essential oil kg⁻¹ feed and control, but less effective (P⩽0.05) compared with α-tocopheryl acetate supplementation. Thigh muscle was found to be more susceptible to oxidation compared to breast muscle, although the former contained α-tocopherol at markedly higher levels. Mean α-tocopherol levels in muscle samples decreased during the frozen storage, the decrease being sharper between 1–3 months and 3–6 months of frozen storage for breast and thigh muscle samples, respectively.     

Estimates of basal ileal endogenous losses of amino acids by regression analysis and determination of standardised ileal amino acid digestibilities from casein in newly weaned pigs

BACKGROUND: This study was carried out to estimate basal ileal endogenous crude protein (CP) and amino acid (AA) losses (IAAL_B) in newly weaned pigs by regression analysis from apparent ileal digestible and the corresponding total dietary contents of CP and AA in order to obtain standardised ileal digestibilities (SID) of CP and AA originating from casein. A total of fourteen 3‐week‐old barrows were fitted with simple T cannulas at the distal ileum and were fed six diets with two pigs per diet in 4 weekly repeated measurements. Corn starch‐based diets containing six graded levels of CP from casein with 90, 155, 220, 285, 350 and 415 g kg^?1 CP (as‐fed basis) were formulated. RESULTS: Linear relationships (P < 0.001) between apparent ileal digestible and total dietary contents of CP and AA (g kg^?1 dry matter intake (DMI)) exist for CP and all AA in the range of 90–220 g kg^?1 CP content in the diet. The IAAL_B extrapolated from the range of 90–220 g kg^?1 CP content are different from zero (P < 0.001 to P = 0.019) except for tryptophan (P = 0.220). Based on regression analysis in the range of 90–220 g kg^?1 CP, estimates of IAAL_B, expressed as g kg^?1 DMI, and SID of CP and AA in casein (in parentheses, %) were as follows: CP 9.3 (98.0); arginine 0.4 (98.9); histidine 0.2 (98.5); isoleucine 0.2 (98.1); leucine 0.5 (99.2); lysine 0.4 (99.0); methionine 0.1 (99.1); phenylalanine 0.4 (99.9); threonine 0.6 (97.8); tryptophan 0.1 (96.2); valine 0.4 (98.5). CONCLUSION: The IAAL_B and SID of CP and AA originating from casein in newly weaned pigs are in close agreement with values obtained in grower finisher pigs. Copyright © 2007 Society of Chemical Industry